prehiSPAnic cocoon Fruit Salad Delight

prehiSPAnic cocoon Fruit Salad Delight

2 cups Lettuce

1/2 cup Blueberries

8 Strawberries, cut in slices

1 cup Pineapple, diced

Toss in a bowl and enjoy!

Tiramisu For One RECIPE FOR TODAY

Tiramisu For One

Ingredients:
3 eggs
250 gr of mascarpone cheese
2 tbsp. of sugar
500 ml of coffee (at room temperature)
Vanillas
Cocoa powder

Process:
Separate the whites from the yolks. Beat egg whites until peaks form.

Next, mix the sugar with the egg yolks and beat.

Add the mascarpone cheese until a creamy consistency is gotten.

Incorporate the egg whites and mix.

Moisten the shells with coffee. Break them and put them in the cup as a base.

Add 2 tbsp. cream prepared above.

Sprinkle cocoa on top. Repeat steps for layers.

You can place a piece of sponge cake or Nilla Cookie in the middle on top of your Tiramisu.

Serve and Enjoy.!

prehiSPAnic cocoon Avocado N Kale Smoothie RECIPE FOR TODAY

prehiSPAnic cocoon Avocado N Kale Smoothie
1/2 avocado, pitted
1 Kale leaf
1 tablespoon flaxseed meal (ground flaxseed)
1/2 cup yogurt
1/2 cup water
4 ice cubes

Blend all ingredients in a blender on high speed until very smooth.

prehiSPAnic cocoon AvocadoANA N Spinach Smoothie RECIPE FOR TODAY

prehiSPAnic cocoon AvocadoANA N Spinach Smoothie

1/2 avocado, pitted

1/2 cup fresh spinach

1/2 large ripe banana

1 tablespoon natural peanut butter

1 tablespoon flaxseed meal

1 cup milk

Handful of ice cubes

Blend all ingredients in a blender on high speed until very smooth.

Seared Steak with Eggplant Saute RECIPE FOR TODAY

Seared Steak with Eggplant Saute
from fitnessmagazine.com

1 4-ounce skirt steak
1 medium eggplant
1/3 cup minced onion
1 teaspoon olive oil 
1 garlic clove, chopped
1/4 cup red wine
salt
black pepper
1/2 cup chopped tomato
1 tablespoon feta cheese
1 tablespoon mint
1 tablespoon parsley

Whisk together 1 teaspoon olive oil; 1 garlic clove, chopped; 1/4 cup red wine; and salt and black pepper to taste.

Pour mixture over a 4-ounce skirt steak; marinate 20 minutes.

Peel and cube 1 medium eggplant; sprinkle with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side.

Finish in a 350-degree oven 10 minutes.

Press a paper towel over eggplant.

Saute in 1 teaspoon olive oil until golden; add 1/3 cup minced onion and cook 2 minutes.

Add 1/2 cup chopped tomato and cook 2 minutes; season with salt and black pepper.

Remove from heat; add 1 tablespoon each feta, mint, and parsley.

Ginger Pork and Broccoli Platter RECIPE FOR TODAY

Ginger Pork and Broccoli Platter

by fitnessmagazine.com

4 ounces cubed pork loin

2 garlic cloves, minced
2 teaspoons minced ginger
1 teaspoon sesame oil
1 cup cooked brown rice
1 cup chopped cauliflower
1 cup chopped broccoli
2 tablespoons soy sauce
2 tablespoons sliced scallion
a dash red chili flakes
Salt
water

In a medium skillet, saute 2 garlic cloves, minced, and 2 teaspoons minced ginger in 1 teaspoon sesame oil for 1 minute. Add 4 ounces cubed pork loin, fat removed, and cook 5 minutes until browned on all sides. Add 1 cup cooked brown rice to pork. Cook 1 cup chopped cauliflower and 1 cup chopped broccoli in boiling salted water for 1 minute; strain, reserving 1/3 cup water. Add vegetables and water to skillet with pork. Cook until water has evaporated, and then add 2 tablespoons soy sauce, 2 tablespoons sliced scallion, and a dash red chili flakes.

Chicken Marsala RECIPE FOR TODAY

Chicken Marsala
from fitnessmagazine.com

1 4-ounce chicken breast
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon canola oil
1 garlic clove, minced
1 tablespoon diced onion
1 cup quartered mushrooms
1/3 cup marsala wine
1 tablespoon half-and-half cream

Mix 2 tablespoons flour with 1/4 teaspoon each salt and black pepper.

Butterfly a 4-ounce chicken breast and dredge both sides in flour mixture.

Heat 1 teaspoon canola oil in large skillet over medium heat; saute 1 garlic clove, minced, and 1 tablespoon diced onion 1 minute.

Add 1 cup quartered mushrooms and cook 5 minutes.

Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add 1/3 cup marsala wine.

Reduce heat and let wine reduce by half; add 1 tablespoon half-and-half and reduce by half.

Serve with 4 roasted new potatoes and 1 cup steamed green beans mixed with 1 teaspoon butter and seasoned with salt and black pepper to taste.